Time to Prep: 5 mins, Time to Cook: 5-6 mins.*2 Chili Mackerel Kebabs*A dash of rape seed oil on both the grill and in the pan.*Grated zest and juice 1/2 a lime, other half to be cut again to serve.*A Bunch of Spring Onions, chopped up into chunks.*3 tbsp harissa paste (2 tbsp if you don't like fire.)*Packet of dried Moroccan style cous cous (100g *serves 2 per packet)*160-180ml hot vegetable stock (fill up Oxo cube to 500ml to stop the vegetable stock from being overpowering)*A few torn bunches of coriander, not for dressing but to go with the fish. It cools some of the burn.*A bit of salt and pepper on the grill foil and in the pan.

1. Ingredients out on table.

2. Crack open the Mackerel, (if you don't have a chili mackerel fillet, a little extra harissa will do the job.)

3. Wrap the grill tray with some tin foil, cover with a few splashes of Rape Seed Oil, Salt & Pepper. Turn the grill on, personally I put it on the second lattice down.

4. *If your lime is waxed, putting it in some boiling water for a few seconds and rubbing off with a dish cloth will do the job.Scrape some zest off, and sprinkle on the flesh side.

5. Fill up the kettle and get it to the boil, pour some couscous in a bowl. Add the appropriate amount of water for the packet you have (with mine 160ml was right, I added 20ml more as it will dry out a bit when thrown in the pan to mix with the veg.)

6. Break up an Oxo cube or put in a stock cube into a measuring jug and add 500ml of water. (As to not overpower with Vegetable Stock.)

7. Take the lime, split in half and put it to the side, splash in some Rape Seed Oil into the pan and then crack open the harissa paste and put either 2 or 3 tbps's into the pan, I use a deep based wok to really stir it in. Crack some salt & pepper on top for seasoning and then squirt some lime juice in to thin it out a bit.

8. Turn the pan onto a high heat (if your hob is crap do this at Step 5), slice your wedges at this time and check on the Mackerel. if it's cooked quickly flip it over. (This fish takes a couple minutes per side.)

9. Throw in the chopped spring onions and stir in for 30-45 seconds, then throw in the Cous Cous. If the Cous Cous is slightly wet still, perfect. If not, throw in some more lime juice and stock to the pan. (Then you can toss the rest of the stock.) Stir violently till the harissa has coated all the Cous Cous and evenly spread the Onions throughout.(Note: Looks yellower because of room lighting.)

10. Whilst the Cous Cous is sitting there, check your Mackerel. If you like the skin crispy take it out like in the picture below. Turn the grill off and just leave the grill pan somewhere for a few seconds whilst you deal with the Veg.

11. Spoon the Cous Cous out onto the plate and use a fork to break it slightly. Then place the Mackerel on top (you can pull out the stick by resting your hand gently on top, the flesh isn't tough, also shows it's cooked just right . Then serve with some torn coriander leaves and a Lime Wedge.

Here's a quick one for it you'll needHakeLemon JuiceButterSeasoningNutmegDillGood roasting potatoes (I would suggest Marris Pipers or Roosters)a dried autumn seasoning mix (something like garlic, sage and thyme and salt for the potatoes) and some paprika for kickCharred Bell Peppers (if you can get the ones marinated in vinegar and olive oil, then drain the fucks)

Sie peppers:

Sie fish:

The roasts 40 mins into cooking at 180-200c (if you use fahrenheit, then use a converter)

Sie greens

Sie frying (has to be a heavy bottom pan to retain the heat, if you don't own one, you're a dick and must buy one)After one side is done, throw in butter around the fish enough to make a decent reduction and after a minute, take fish out, add lemon juice and dill and make into a sauce with stirring mo'fucka

And serve (put some effort in and be sure to have plenty of Kitchen Roll as you don't want too much of the sauce to spill everywhere, enough to encapsulate the creamy but sharp essence of the reduction with the savoury but delicate fish and the fluffiness of the carbs)

This one was quite simpleASDA Chipotle BBQ Pork (£2.50 comes with the pork, sauce and cooking tray, whoop)Uncle Ben's Mexican RiceLemon JuiceRed and Yellow Bell Peppers (fried at smoking hot temps to get the sweetness to come through and slightly char)Seasoning

I got a recipe for flank steak that'll blow your socks off! Just need to find it... Good thing about flank steak is it's cheap. It's also very tender so I make it in strips. Essentially, I use some sesame seeds, garlic and fish oil for the meat - then drop my veggies in last to make a killer stir-fry.

Usually make some rice with that. For every cup or rice, add two cups water and let it boil until the water is almost gone - works perfectly every time!

ghostdogg wrote:I got a recipe for flank steak that'll blow your socks off! Just need to find it... Good thing about flank steak is it's cheap. It's also very tender so I make it in strips. Essentially, I use some sesame seeds, garlic and fish oil for the meat - then drop my veggies in last to make a killer stir-fry.

Usually make some rice with that. For every cup or rice, add two cups water and let it boil until the water is almost gone - works perfectly every time!

I'm not sure where you are buying flank steak. Here it is just as expensive as the more costly cuts of beef. When I lived in Indiana and Kentucky, I could get it very cheaply. we ate it a lot. Here in NC, holy hell somehow the cow has become encrusted with gold or something. Even ground beef is expensive.

I'd always stuff the flank steak and that helped it become edible. It can be very tough if cooked wrong.